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Orange-Curry Chicken with a Pecan Crust



Pecans, dried cranberries, and fresh ginger spice up the cracker crust of this Orange- Curry

Chicken.



Dried cranberries and fresh ginger add unexpected zing to this pecan-cracker crust. Serves six.



FOR THE MARINADE AND CHICKEN:



1 tsp. curry powder

1 Tbs. unsalted butter

1 tsp. minced orange zest

Juice (and any pulp) of 1 orange

1/3 cup plain yogurt

6 boneless, skinless chicken breast halves (about 6 oz. each)



FOR THE COATING:



1-1/2 cups well-crushed cracker pieces (about 16 crackers)

1 tsp. salt

1/3 cup finely chopped dried cranberries or raisins

2 tsp. minced fresh ginger

4-1/4 oz. (1 cup) finely chopped pecans

4 Tbs. melted butter



For the marinade--In a small, dry sauté pan, warm the curry powder over medium heat until it

perfumes the air, about 1 min. Turn off the heat, add the butter, and stir until the butter is melted.

In a nonreactive bowl, mix the curry butter, orange zest, juice, and yogurt. Rinse the breasts, pat

them dry, and put them in the marinade, turning to coat. Cover the bowl with plastic and refrigerate

for 1 to 4 hours.



For the coating--In large, shallow dish, combine the crackers, salt, cranberries, ginger, and

pecans. Drizzle the melted butter over the mixture and toss to combine.



To coat and cook the chicken--Heat the oven to 450°F and butter a baking sheet or rack. Follow

the directions in the photos at left for coating the chicken. Roast the chicken until it's crisp,

browned, and cooked through, 25 to 30 min. Check after 15 min. If the chicken is getting too

brown, reduce the heat to 400° and add 5 min. to the total cooking time.



Elizabeth Terry is the chef/owner of Elizabeth on 37th in Savannah, Georgia. Photos this page

Scott Philips. All others: Ben Fink. From FC #25, pp. 34-37.

http://www.cooken.com

info@barringtonsoftware.com

 

 

 

 

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